Volcano House Scampi
Submitted by baptistkid
Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis recipe comes straight from the historic Volcano House on the Big Island, where they’ve been serving this garlicky shrimp to hungry hikers and volcano-watchers since the 1940s.
The technique is dead simple: sauté mushrooms in one pan, cook shrimp in another, then combine everything with wine and fresh tomatoes.
The key is not overcooking the shrimp, which only need a couple minutes in hot butter to turn pink and tender.
Chef Tips
- Pull the shrimp off heat as soon as they turn pink (overcooked shrimp get rubbery fast)
- Use whatever white wine you’d actually drink - the flavor comes through
- Fresh parsley at the end brightens everything up and cuts the richness of all that butter
- Serve over pasta, rice, or with crusty bread to soak up the garlicky pan sauce
Ingredients
Directions
Heat 4 Tbls. butter in pan; do not burn. Add mushrooms, and sauté with garlic.
Add tomatoes, salt pepper, parsley and wine.
In a second pan heat 4 Tbls. of butter; add shrimp. DO NOT OVERCOOK.
When shrimps are cooked, mix with mushrooms and tomatoes.
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